Grilled American Lamb Meatballs with Baby Potatoes and Brushed with an Herb Gremolata-style Dressing

Prep Time

30 min

Cook Time

15 min

Total Time

45 min



lamb loin chops with cucumber mint salad and sweet and smoky tahini


  • 1-1/2 pounds ground American Lamb
  • 1 cup Panko bread crumbs
  • 1/4 cup diced onion
  • 2 large cloves garlic, minced
  • 2 teaspoons parsley
  • 2 teaspoons cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1 pound small baby potatoes

Herb Gremolata

  • 6 tablespoons olive oil
  • 2 tablespoons chopped oregano
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped rosemary
  • 1 tablespoon white wine vinegar
  • 1/2 tablespoon chopped thyme
  • 1 pinch sea salt
  • 1 pinch cracked black pepper


In a bowl, add lamb, bread crumbs, onion, garlic, parsley, cumin, salt and pepper; combine well using your hands. Roll into 24 small meatballs and set on a baking tray. 

In a pot of boiling water, cook potatoes until almost ready. They will finish cooking on the grill. Drain the potatoes and set aside. 

For the Herb Gremolata: In another bowl, combine oil, oregano, basil, rosemary, vinegar, thyme, salt and pepper; stir well. 

Place one potato on a skewer followed by a meatball; repeat until the skewer is full. Once all skewers have been completed, use a pastry brush to paint the meatball skewers well with some of the herb mixture. Place the skewers onto the grill; cook over high heat for about 6 minutes before turning them over and repeating on the other side. Make sure to baste with more herb mixture as they grill. 

Once the skewers are fully cooked, place on a serving platter.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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